oh, I have a cooking pumpkin too, so maybe my first cheesecake should be a pumpkin one. Whee!

I just called for a furniture repiar guy to come pick up my dresser. I've been needing to do that for a week. AND he is working Veteren's Day, which I have off, so I don't have to miss work OR break the "no moving things in or out on weekends" rule. YAY!

Time Cube is the website by which all other crazy on the internet can be measured:

Holy unmitigated shit.

Heathen.

I know! Talk about a mixed marriage. This was my first attempt at a baked cheesecake. I'll say it went well. I could have mixed it a bit longer for a smoother texture. It's pretty mild, flavor-wise and isn't too sweet. But that's good because I only had cinnamon graham crackers for a crust and that turned out sweeter than expected. Taken together, it's about a B+. I want to experiment with a recipe purporting to be the same as The Cheesecake Factory's pumpkin cheesecake.

I should note: Loki and Devi are hiding behind the loveseat together. Huh.

Time Cube is the website by which all other crazy on the internet can be measured:

Wow. He's added whole new layers of crazy since the last time I checked that site.

I'll be making dessert for my veggie parents this year (mom doesn't eat dairy or eggs). I was thinking of making Pumpkin Creme Brulee for me and DH and something similar-ish but maybe soy-based for my parents, so we can all have individual ramekins of dessert.

Whoa, Time Cube is sort of like Dr. Bronner's Soap, without the happy feeling that peppermint soap can save the world.

Reminds me of DR. PLUTONIUM

I've seen recipes for pie-sized flan that use a souffle dish, but I think unmolding them would be a giant PITA.

Jess, use a sloped pie pan. The caramel with which you coat the bottom of the pan stays very loose and liquid while the custard sets, which allows the flan to come out fairly easily, provided you make certain the sides are loosened away from the pan. (A little spray of non-stick doesn't hurt either.) The one thing to be careful with, with respect to a flan, is to make sure you turn it out onto a plate that is slightly concave so you can catch all the syrup. It's a bit of a trick to turn it out the first couple of times, but generally easy.

IOFoodN, took my best friend to Cheesecake Factory for her birthday. We couldn't even eat the cheesecake, but we each brought pieces home. I have red velvet cheesecake waiting in the fridge.

I've always found cheesecakes very easy, but mine are always thin and dense. I've never been quite successful with making a (relatively) tall and fluffy one